individually plated
The tried-and-true style of service for a wedding, with a full retinue of front of house staff to serve, clear, and look after your guests throughout the meal. For traditionalists we have classic menus, or if you are looking for something a bit different, try one of our plated meals with a twist.
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We use completely local grass fed beef and lamb farmed within 10 miles of our prep kitchen, and use pork from within 30 miles. We also try to use seasonal vegetables across our meals, for maximum flavour with minimum environmental costs.
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How does it work?
Sample
Menus
light summer menu
Fillet of salmon, roast beets and apples, watercress, chorizo aioli
- or -
Supreme of chicken, mushroom 3 ways: tarragon and chestnut veloute, Chardonnay grilled portobello, ceviche
- or -
Tapenade, roast red pepper, ricotta, and aubergine tart
- with -
Jersey royals, garden herbs
- and -
Baby vegetable fricassee
classic spring menu
Slow cooked lamb shanks, samphire salsa verde, spring onion, jus
- or -
Tender pork belly, fennel rub, rhubarb sauce, grilled baby gem
- or -
Stuffed savoy, with porcini, pinenut and puy; carrot kraut; sugo
- with -
Asparagus, peas, grilled baby gem, garden herb pesto
- and -
Creamy new season mashed potatoes
autumnal twist
menu
Pork fillet meddallions; apricot stilton sauce
- or -
Pan roasted duck breast, blackberry sauce,
- or -
Cauliflower steak; sultanas, pine nuts, nocellera; cauliflower cream
- with -
Seasonal steamed greens
- and -
Roast jerusalem artichoke, hazlenuts, and pea shoot warm salad
- and -
Almond and saffron cous cous
prime cut
menu
Fillet steak, green peppercorn sauce, grilled tomato
- or -
Pistachio crusted rack of lamb; courgette baba ganoush; salt baked celariac
- or -
Goat cheese and fig stuffed squash; quinoa, kale, chickpea
- with -
Garlic roasted tenderstem brocolli; collard greens
- and -
Roast potatoes
firm favourite
menu
Sage stuffed, parma ham wrapped chicken torchon; sauce soubise
- or -
Pave of unctuous slow cooked beef cooked in local ale
- or -
Spinach, sorrel and feta wavy edged filo tart
- with -
Roasted Mediterranean vegetables
- and -
Potatoes dauphinoise
